Saba Shioyaki
鯖の塩焼き·(saba shioyaki)
DINNER
Naturally Keto / Japanese Traditional. Per serving: NET CARBS: 1 g Total carbs: 2 g | Fiber: 1 g | Sugar alcohols: 0 g Fat: 23 g | Protein: 21 g Calories: ~310
Ten minutes. That is the window to season a fillet with coarse sea salt and slide it under a 500-degree broiler. A quick salt cure and a screaming-hot pan draw out the fish's natural, rich oils, frying the skin in its own glorious fat. Mackerel is an absolute powerhouse—dense, satiating, and prized for dark meat that flakes apart in lingering oil. Paired with a squeeze of fresh lemon and a sharp bite of grated radish to cut through the richness, it's weeknight elegance without the nonsense. Here is the technique: crank the heat, and pull the pan the second the mackerel skin blisters.
Ingredients
- skin-on mackerel fillets12 oz
- coarse sea salt1 tsp
- dry sake1 tbsp
- avocado oil1 tbsp
- daikon radish1/2 cup
- lemon1 med
- sugar-free soy sauce or tamari1 tsp
Method
- 01
Score the mackerel skin.
Using a sharp knife, make two shallow, diagonal slashes across the skin of each fillet to prevent curling in the hot pan.
- 02
Salt the fish from a height and let it rest.
From about 12 inches up, sprinkle the coarse sea salt evenly over both sides. Let the fish sit at room temperature for 15 to 20 minutes to draw out excess moisture and impurities.
- 03
Wash the fish with sake and dry thoroughly.
Drizzle the sake over the fillets to neutralize any lingering odor, then immediately use fresh paper towels to firmly wipe the fish completely dry.
- 04
Sear the fish skin-side down in a hot pan.
Heat the avocado oil in a skillet over medium-high heat until shimmering. Place the fillets skin-side down, pressing gently on the flesh for the first 10 seconds to ensure flat contact.
- 05
Crisp the skin, flip, and finish cooking.
Cook undisturbed for 4 to 5 minutes until the skin is deeply golden and shattered-crisp. Flip and cook the flesh side for 2 to 3 minutes until opaque.
- 06
Plate with daikon and lemon.
Transfer to plates skin-side up so the skin stays crisp. Serve with a mound of squeezed grated daikon drizzled with soy sauce, and a lemon wedge.
Notes
Source fatty Atlantic or Norwegian mackerel.
These varieties are incredibly fatty and robust, ideal for high-heat cooking, whereas King Mackerel is leaner and higher in mercury.
Check your soy sauce for hidden sugars.
Many commercial brands sneak in caramel color or wheat syrup, and pre-marinated counter fish is universally saturated with sweet mirin. Stick to pure tamari.
Use the daikon to cut the fat.
Daikon contains powerful digestive enzymes that help process the rich mackerel oils; eat a pinch of the soy-soaked radish with every bite of fish to reset your palate.
From Keto 10 Minute Meals.